Chicken Enchiladas, Uruapan
|Chicken thighs||6 (Whole)|
|Salad oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Mexican red chile sauce||1 1⁄4 Cup (20 tbs), heated|
|Water||1⁄4 Cup (4 tbs)|
|Grated romano cheese||3⁄4 Cup (12 tbs)|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Radishes||4 (Whole, For Garnish)|
|Cucumber slices||4 (For Garnish)|
|Lime wedges||4 (For Garnish)|
Sprinkle chicken pieces lightly with salt.
Heat 2 tablespoons oil in a wide frying pan over medium-high heat and brown chicken well on all sides,.
Discard excess fat.
Add onion, red chile sauce, and water, stirring to blend.
Cover pan and simmer gently for about 30 minutes or until thigh meat is no longer pink near bone when slashed. (At this point you can chill chicken in sauce as long as 24 hours, then reheat to simmering and continue.) Remove chicken from sauce and keep warm; reserve sauce.
Fry tortillas in oil and dip into heated chile sauce.
Stack tortillas as you go (they tear easily).
Mix Romano and jack cheese; spoon 2 generous tablespoons of cheese down center of each tortilla and fold in half over filling.
Arrange enchiladas, overlapping, on large heat-proof serving platter or large baking dish and place chicken alongside or on top.
Spoon on remaining sauce and sprinkle with balance of cheese.
Bake, uncovered, in a 350° oven for 15 minutes or until heated through.
Garnish with radishes, cucumbers, and lime wedges.